Planning a Menu
Planning a Menu
Topic:
Planning a menu for a backpacking
trip.
Objective:
Students will have the knowledge
to plan a menu of the appropriate kind and amount of food for a trip.
Skill:
Students will plan a healthy
menu for backpacking.
Equipment:
Instant Activity: Log
Fall
Lesson Activity:
I. Explain and review the handout on "Planning a Menu."
II. Explain and review the handout on "Quick Tips for Food Organization."
A. Explain
why it is important to have one hot meal per day.
~Keeps you warmer on cold nights.
~Helps you sleep more soundly
~Helps maintain psychological & physiological well being.
III. Review the kitchen
equipment checklist on cooking equipment and give the students a general
idea about
cooking equipment.
IV. Students will plan their own menu for a 3 day backpacking trip.
A. Students
will find a partner and provide the students with a checklist
for different meals.
B.
Students will design a menu on paper for a 3 day backpacking trip including
breakfast, lunch, dinner and
snacks.
C.
Students will turn in their menus and I will grade them using the checklist
to insure that they have
enough
food for their trip.
V. Review the handout on tips of washing dishes.
VI. Review tips on how to protect your food in the outdoors.
A. Review
the handout on food storage and bears.
B.
Explain the steps regarding how to hang food. Students will follow a task
card.
Review:
-Instructor will review the
proper technique for hanging food and one student will properly demonstrate
the technique for the class.
-Instructor will also
review the planning a menu handout, the quick tips for food organization
handout, and one student will
give an explanation of the menu that they developed with their
partner.
Assessment:
-Can all students hang a food bag correctly over a branch by following the task card?
-Did all of the students plan
a healthy appropriate menu for backpacking?
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